Tempura Shrimp And Vegetables Food

TEMPURA SHRIMP AND VEGETABLES

Steps:

• Make dipping sauce
• In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
• Make tempura
• Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
• Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
• In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
• In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
• Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
• To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
• Serve tempura immediately with dipping sauce.

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
• Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
• Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
• Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
• Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
• Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
• One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

CRISPY SHRIMP TEMPURA

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
• One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

TEMPURA BATTER FOR FISH AND VEGETABLES

Steps:

• Stir together flour, cornstarch and salt.
• Make a well in the center.
• Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
• Add all at once to dry ingredients.
• Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
• Fold in beaten egg whites.
• Use batter immediately.
• Heat oil or shortening to 400°F.
• Add 1 teaspoon salt.
• Dip fish, shrimp or vegetables into batter, swirling to coat.
• Fry a few pieces at a time 2 to 3 minutes or until golden brown.
• Drain on paper towels.
• Note: Make sure your vegetables are very very dry so the batter will stick better.

JAPANESE VERY LIGHT TEMPURA BATTER

Steps:

• Break the egg into a bowl containing the iced water and whisk until frothy.
• Add baking soda and flour.
• Beat until the flour is just mixed in.
• Do not over beat.
• Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
• If it seems too thick, add a little more iced water, and keep the batter cold.